Original Creole Seasoning 
Smoked & Fried Hot Wings
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Get RecipeWarm, flaky, and filled with comfort—this Tony-inspired pot pie recipe by @Here’sYourBite is the perfect blend of savory goodness and homemade charm.
Ingredients
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2 large chicken breasts (seasoned with Tony’s, garlic powder, onion powder, and smoked paprika)
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1/2 lb andouille sausage, cubed
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Olive oil
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1/2 cup butter, divided
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1 medium yellow onion, diced
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2 celery stalks, diced
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2 carrots, sliced into half-moons
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1 tbsp Tony Chachere’s, divided
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1 tsp smoked paprika
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Dash of cayenne pepper (to taste)
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6-8 cloves garlic, minced
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1/4 cup flour
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1/2 cup dry white wine, optional
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1.5 cups chicken broth
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1/2 cup heavy cream
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1 tsp chicken bouillon, optional
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1 tsp chicken bouillon, optional
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1 cup frozen peas
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1 tbsp Worcestershire sauce
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1/2 tbsp fresh thyme, chopped
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- 1/2 tbsp fresh rosemary, chopped
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- 1/2 cup fresh parsley, chopped (plus more for garnish)
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1/2 cup freshly grated Parmesan
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1 sheet frozen puff pastry, thawed and rolled out
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1 egg wash (1 egg + 1 tbsp water or cream, whisked together)
- Clear
Directions
- Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Add the sausage and cook until browned. Remove and set aside.
- In the same skillet, add another touch of olive oil and butter. Add the chicken breasts and cook until golden brown and fully cooked (about 5-6 minutes per side). Remove, shred, and set aside with the sausage.
- Add more butter or olive oil if needed. Add the onion, celery and carrots, and season with Tony’s, smoked paprika, and cayenne. Saute until softened, about 5-7 minutes. Add the garlic and cook for another minute.
- Clear a center in the skillet and melt 1/4 cup butter in the empty space. Whisk in the flour and cook for 1-2 minutes.
- Pour in the white wine (if using), stirring to deglaze the pan (it will form a bit of a paste). Let it cook for 2-3 minutes until slightly reduced.
- Slowly pour in the chicken broth while whisking. Stir in the heavy cream, chicken bouillon, and season with Tony’s (to taste). Let the mixture simmer for 5-7 minutes, stirring occasionally, until thickened.
- Once the sauce has thickened, stir in the cooked chicken, sausage, peas, Worcestershire sauce, Parmesan, parsley, thyme, and rosemary. Taste and adjust seasoning if needed.
- Preheat the oven to 400 F.
- Lay the puff pastry over the skillet, folding any excess around the edges, and brush with the egg wash. Cut small slits in the pastry to allow steam to escape.
- Bake for 20-30 minutes or until the puff pastry is golden and puffed.
- Let the pot pie cool for 5-10 minutes before serving. Garnish with extra parsley if desired. Enjoy!
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